Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add one sliced onion and three minced garlic cloves, sautéing for 3-4 minutes until translucent.

Remove onions and garlic, then melt 2 tablespoons of butter in the same skillet. Add two chicken breasts and cook for 5-7 minutes on each side until golden brown and internal temperature reaches 165°F (75°C). Transfer chicken to a plate.

Reduce heat to medium and whisk together 1 cup of chicken broth, ½ cup of heavy cream, 4 ounces of cream cheese, 1 cup of shredded cheddar cheese, and ¼ cup of grated Parmesan cheese, stirring for 5-6 minutes until melted and creamy. Add back the sautéed onions and garlic.

Return chicken to the skillet, nestling in the creamy sauce and let simmer gently for 10 minutes.

Stir in one pound of chopped asparagus, cover the skillet, and simmer for an additional 4-5 minutes until tender and vibrant green.

Uncover and let the sauce simmer for another 2-3 minutes or until thickened to desired consistency.

Serve the meal garnished with freshly chopped parsley, if desired, alongside mashed potatoes or al dente pasta.